Instructions: Heat oven to 425 degrees. Cook beef in ovenproof Dutch oven over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to full boil, stirring occasionally; remove from heat.

Stir Bisquick and milk until soft dough forms. Drop by 6 spoonfuls onto beef mixture. Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly.

This recipe yields 6 servings.

Comments: Vary the flavors in this stew by using different types of diced tomatoes and frozen vegetables. If you"re using Italian-style tomatoes, add 1/2 teaspoon dried basil with the baking mix.

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